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Vegan Spinach Soup (With Potatoes)
This hearty vegan spinach soup is a real flavor explosion in the mouth. It is made with fresh spinach, potatoes and white beans.
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Author:
Eloïse
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Ingredients
1x
2x
3x
▢
1
onion
▢
2
cloves
of garlic
▢
6
(
900
g
)
potatoes
2 lb
▢
2
tablespoons
oil
▢
¼
cup
(
60
ml
)
dry white wine
▢
4
cups
vegetable broth
▢
14
oz
(
400
g
)
canned white beans
▢
12
oz
(
350
)
baby spinach
▢
salt pepper
Instructions
Mince the onion and the garlic very finely.
Wash and peel the potatoes. Cut them into small bite-sized pieces.
Heat a large pot or Dutch oven with your preferred cooking oil. When hot, sauté the onion and garlic over medium-high heat until fragrant.
Add in the potatoes and sauté for 5 minutes. Stir frequently to prevent the potatoes from sticking to the bottom of the pot.
Reduce to medium heat and deglaze with white wine.
Pour in the vegetable broth. Cover with a lid and simmer for 20 minutes or until the potatoes are soft.
Add in the baby spinach. Cover with a lid. Give it a good stir after 2 minutes, the spinach should be wilted.
Drain and rinse the white beans. Add them to the pot. Adjust seasoning with salt and pepper.
Nutrition
Calories:
483
kcal
|
Carbohydrates:
87
g
|
Protein:
18
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Fiber:
15
g
|
Sugar:
6
g
Equipment
Cutting board
Vegetable peeler and sharp knife
Measuring cups
Large pot or Dutch oven
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